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Prevention & Control

People who are healthy should follow the guidelines below to reduce risk of toxoplasmosis. If you have a weakened immune system, please see guidelines for Immunocompromised Persons.

Reduce Risk from Food

To prevent risk of toxoplasmosis and other infections from food:

Cook food to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.

For Whole Cuts of Meat (excluding poultry)

Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest* for three minutes before carving or consuming.

For Ground Meat (excluding poultry)

Cook to at least 160° F (71° C); ground meats do not require a rest* time.

For All Poultry (whole cuts and ground)

Cook to at least 165° F (74° C), and for whole poultry allow the meat to rest* for three minutes before carving or consuming.

*According to USDA, "A 'rest time' is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens."

The U.S. Government and the meat industry continue their efforts to reduce T. gondii in meat.

Reduce Risk from the Environment

To prevent risk of toxoplasmosis from the environment:

Avoid drinking untreated drinking water.

Wear gloves when gardening and during any contact with soil or sand because it might be contaminated with cat feces that contain Toxoplasma. Wash hands with soap and warm water after gardening or contact with soil or sand.